2 tablespoons unsalted butter (or vegan butter)
1 1/2 cups low-fat milk (or vegan alternative)
1 tablespoon chipotle in adobo puree
5 large Stokes Purple® Sweet Potatoes, boiled until just cooked through, and peeled
2 tablespoons pure maple syrup
2 tablespoons agave syrup
1 teaspoon ground cinnamon
Salt and freshly ground black pepper
Combine butter, milk, and chipotle puree in a small saucepan and bring to a simmer.
While potatoes are hot, run them though a ricer into a large bowl.
Add warm milk mixture, syrup, agave, cinnamon, and salt and pepper. Mix until combined.